Estimated Nutrition (whole recipe, rough)
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Blueberry | 1 cup (148g) | 84 |
| Egg | 1 large egg (50g) | 78 |
| Blackberry | 1 cup (144g) | 62 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Strawberry | 1 cup (152g) | 49 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 egg whites
- 1 C. fresh strawberries washed
- 1/2 tsp. cream of tartar
- 1 C. fresh blueberries, washed
- Sweetened whipped cream
- 1 C. fresh blackberries, washed
- 1/4 tsp. salt
- 3/4 C. sifted granulated sugar
- 1/2 tsp. vanilla extract
Directions
1.Beat egg whites at high speed of an electric mixer until foamy.
2.Sprinkle cream of tartar, salt and vanilla over egg whites. Beat until soft peaks form.
3.Add sugar, 1 tablespoon at a time. Beat until stiff peaks form.
4.Line a baking sheet with aluminum foil; drop meringue mixture by rounded 1/2 cupfuls onto baking sheet. Working quickly, smooth meringue center by pushing excess up to edges.
5.Bake at 225 degrees F. for 1 hour.
6.Turn oven off, leaving meringues in oven for 8 hours to cool.
7.Combine fruit and spoon 1/2 cup fruit into each shell. Top with dollops of whipped cream. Serve immediately.